Cream cheese cake

Step-by-step preparation

Cooking time: 5 hr 20 mins

1. STEP 1

   

   How to make cream cheese cake? Prepare all the necessary ingredients.

2. STEP 2

   

   How to make a base for homemade cheese cake? Break the cookies into pieces and place in a blender bowl. Next, pour in the melted butter. For this, take biscuit or sugar cookies, I have sugar cookies. Melt the butter in a water bath or in the microwave.

3. STEP 3

   

   Beat the mixture until it becomes a wet crumb. You can do it all by hand. Crush the cookies or put them in a bag and roll them over with a rolling pin. Then pour in the oil and mix everything with your hands. I always use a blender to prepare crumbs - everything is done quickly in it, and the crumbs are more uniform.

4. STEP 4

   

   Take a baking dish (Ø 16 cm) and line it with foil. Pour the cookie crumbs into the mold and spread over the bottom and sides of the mold, forming sides about 2 cm high. Place the mold in the refrigerator for 1 hour.

5. STEP 5

   

   How to make cream cheese filling? Take cream cheese. I use unflavored cream cheese. You can choose any soft creamy curd cheese. In order not to make a mistake with your choice, I advise you to read articles about replacing various cheeses and about cream cheeses (links are in the description under the steps). Choose cream with a high fat content, from 33-35%. Whether the cream will turn out will depend on this.

6. STEP 6

   

   Place the gelatin in a bowl or other convenient container, add water and leave to swell for 10 minutes. Then heat the gelatin on the stove or in the microwave until the granules are completely dissolved.

7. STEP 7

   

   In a deep bowl, combine cream cheese, powdered sugar and vanilla. Take the vanillin at the tip of a knife, as a larger amount will add bitterness to the finished dish.

8. STEP 8

   

   Beat everything with a mixer until smooth.

9. STEP 9

   

   Separately, whip the pre-cooled cream in a dry, fat-free container until it becomes a thick, stable mass.

10. STEP 10

    

    Add melted gelatin to the cheese mixture.

11. STEP 11

    

    Beat with a mixer at low speed.

12. STEP 12

    

    Gently but quickly fold in the whipped cream, stirring the mixture from top to bottom. The cream should be elastic.

13. STEP 13

    

    Place the resulting cheese cream in the cookie pan and smooth it out. Place the cake in the refrigerator for 3-4 hours.

14. STEP 14

    

    The finished cream cheese cake can be decorated with orange zest and mint leaves. Cut it into portions and serve with hot, aromatic tea, coffee or cocoa. Bon appetit!

Comments on the recipe

Nika

18.12.2023

4.8

I've been looking at this cake for a long time and finally got my hands on it! The cream cheese cake comes together fairly quickly. I ground the cookies through a meat grinder, the crumbs turned out perfect. While the sand base was in the refrigerator, I prepared the cream in about 40 minutes and immediately poured it into the cooled base, without waiting a whole hour. I left the cake in the refrigerator until the morning, and in the morning I carefully removed it from the pastry ring and decorated it with almond petals. By the way, I didn’t line the pastry ring with foil, the cake came away from the walls easily, however, my ring is detachable. Regarding the cream, by mixing processed cheese with powder and vanilla I got the most delicious Omsk!!! This is the taste of my childhood! Maria, special thanks to you for this memory! Of course, adding 35% whipped cream changed the texture and taste of the cream. I liked the cake itself, it turned out very tender, melting in your mouth. I really liked the sand base, it’s good that it wasn’t baked in the oven. In general, the cake was a hit! The only thing is that a 2 cm high side will obviously not be enough. My sand edge was 3.5 cm high, and this was just enough to fill the base with cream. If I had made the sides 2 cm high, my cream would not have fit. The diameter of my ring, like the author’s, was 16 cm.

Olya1989

18.12.2023

4.6

What a delicate and beautiful no-bake cake! I’ll offer another delicate cookie cake, but with cottage cheese.